Hi friends! Today I am sharing my go-to recipe for homemade granola!
In our house we put granola on almost everything! It’s a tasty mix-in for yogurt, a crunchy salad topper, and great all by itself (by the handful). It can help kick-start your day on a nutritious note. Plus, who can say no to a tasty snack with a satisfying crunch?!
We go through granola at a steady pace, and I used to just grab extra bags at the grocery store each week. However, after taking a look at the ingredients and seeing just how much sugar and preservatives were hiding in our ‘healthy’ granola from the grocery store, I no longer felt very health conscious buying it, let alone eating it!
My initial goal was to find something healthier, with less sugar than what we were currently finding on the store shelves. I needed it to be flavorful, nutritious, and meet our on the go needs! After comparing several brands, and not finding any clear ‘winner’ in the low sugar and low chemical categories, I finally decided to just start making my own granola. If you want it done right, just do it yourself!
So without further a-do, here is my go-to recipe! I’ve tweaked and perfected it over the past couple of months, and I think you’ll love it! This base recipe is grain and gluten free! Enjoy!
Homemade Granola Recipe
- 1 cup of slivered almonds
- 1/2 cup of pecans (crushed)
- 1/2 cup cashews (crushed)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup shredded coconut
- 2 Tablespoons Cinnamon
- 1/4 cup coconut oil (melted)
- 1/4 cup cashew butter (or any other nut butter you have on hand)
- 1/4 cup agave (may also substitute honey)
You will also need:
- Two Bowls (one larger and one smaller)
- Baking sheet
- Food processor
- Preheat the oven to 325 F.
- Combine the Almonds, Pecans, Cashews with the Sunflower and Pumpkin seeds in a large bowl. *If your nuts aren’t already crushed, place them in a food processor and pulse until they are your desired size. We use small to medium size pieces for our granola.
- Add the shredded coconut and ground cinnamon to the nut and seed mix. Stir until combined. Set aside.
- In a separate bowl, combine melted coconut oil, cashew butter, and agave. Mix thoroughly.
- Pour the liquid mixture into the nut and seed mix and combine well.
- Once combined, spread in a thin layer on baking sheet.
- Bake at 325°F for 40 minutes. Stop halfway through to stir the ingredients on the baking sheet.
This homemade granola will store in the fridge, in Tupperware or a large mason jar, for 7-10 days.
Chocolate: If you want to make a chocolate granola version, substitute two Tablespoons of cacao powder into step three (instead of the cinnamon) and also add 1/4 cup of cacao nibs to your granola after it comes out of the oven and cools.
Fall flavor: If you want to make a fall flavored granola, consider substituting the cinnamon for two Tablespoons of pumpkin pie spice instead.
No dietary restrictions: If you don’t need your granola to be grain/gluten free, consider also adding in 1/3 cup of quick oats or 1/3 cup uncooked quiona to your mixture in step three. (In this case, you will likely need to adjust the amount of agave you use in step four and increase to approximately 1/3 cup.)
I hope you’ll make this recipe and enjoy it as much as we do! Let me know what other fun combinations you come up with!
Cheers to good health!